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Saucier

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Saucier last won the day on April 29 2021

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About Saucier

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    Advanced Member

core_pfieldgroups_99

  • Location
    Beautiful Downtown Menifee California!, and sometimes Lake Havasu City AZ
  • Interests
    Smoking meats, cooking, grilling, photography, Jeep(ing), RVing etc
  • Occupation
    Electronic video surveillance systems, and other assorted monkey business :)

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  • Gender:
    Male
  • Location:
    Cornville AZ
  • Interests:
    Smoking meat (Duh)!, off roading, hiking, electronics, high end audio, foodie!

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  1. The place Sent from my iPhone using Tapatalk
  2. The food. Sent from my iPhone using Tapatalk
  3. Well, I made my pilgrimage to KC, and thanks for all the great input. Unfortunately I only had time for 1 bbq joint. Chose Arthur Bryant's. Oh man was it good! And inexpensive, for a bbq joint I think. Had burnt end sammich, and potato casserole. It was excellent, and the ambiance, history, and photos on the wall of famous guests, made it well worth it. I've always made my own bbq sauce, but their sweet heat sauce was off the hook. Brought a bottle home, and fixin to order a case. If you order direct from them, you can get 12 bottles, mix and match of their three sauces for 69 bucks. No shipping. Sent from my iPhone using Tapatalk
  4. Well, had been to Costco awhile back, and had a 6lb boneless lamb leg, decided it needed to succumb to the smoke! I rubbed it with a mixture I make out of Tony Chachere's Original Creole Seasoning, and Walker & Sons "Slep Ya Mama" hot stye seasoning.. I like to take a 17oz can of Tony's and mix it with an 8oz can of Slap Ya Mama. To me a great mixture as the Tony's isn't quite hot enough, and I dont want to mix two things with salt, so it comes out perfect for me.. I named it "Slap Tony" LOL At any rate, I coated the leg with mustard, then very generous amounts of Slap Tony, and Lawry's Garlic Salt. Then sprayed it down with avocado oil. Fired up the smoker with Royal Oak lump and some hickory chunks, put the lamb on straight away, indirect @ 240. I know some folks like to get it up to temp first, but to me it soaks up more smoke & flavor, and one less time I have to open the lid ;)] Smoked for 2 hours, then boosted the temp to around 300 and it took just about another 2 hours to get to my target Internal temp of 135. Pulled it, double wrapped in foil, and let it set for 30 minutes, cut the net off and sliced it up.. OH MAN! I was good! Sorry the picture isn't better, I was tired & hungry and wanted to dive it. As you can see, when you cut off the net, is disrupts the crust quite a bit, and flings the crumblies around as you can see on the cutting board.. Next time I will discard the net and tie it myself to get rid of that issue, and can then also score it both inside and out to hold on to more seasoning It was most excellent with some mashed potatoes and green bean casserole While looking around on the net for lamb related stuff, saw a youtube video of a chef making boneless lamb leg, with a mixture of pomegranate molasses and spices.. That, is next on my lamb list OH DUH! it is here on the KK forum LOL... Nice job by the way, looks great and I am going to do one too!
  5. I think most "restaurant" food can be made better at home, if you study how to do it, and perfect your craft. However KC bbq, is a whole different style I am told, and I haven't experienced it. Like the place I mentioned in Atlanta, Woods Family BBQ, it was an experience. A couple next to ask, dressed in their Sunday best, and in typical GA hospitality, struck up an conversation with us, and when they found we hadn't eaten there before, gladly gave us the low down. They were eating a smoked short rib, looked the size of a small loaf of bread almost, really great bark and deep smoke flavor.. When you can taste smoke hours later, I am a fan.. They had a "side dish" where they took a small bag of Fritos, dumped in a scoop of Brunswick stew (chopped bbq) and a handful of cheese. Simple but something I had never thought of. So regardless of the specific dish, I look forward to the entire experience, and perhaps as you say, the "rhythm". I am going to research the books you mention as well.. thanks! Warren
  6. The purpose of my trip, is geocaching.. If you are not familiar with it, geocaching is kind of an electronic treasure hunt carried out with computers, gps units, and compasses.. Lately smart phones cover most of it. On of the goals is to find a cache hidden in each month, since may 2000. Finding later ones is no big deal, but the ones from the year of 2000 and some of them in 2001 are far and few between, as nobody even knew what it was back then. Add to that, people quit caching, pass away etc. So I live in Arizona but I need once cache in Kc, Mo.. Another called Mingo, near Colby KS (oldest surviving cache) and there is going to be an event with around 2000 people in Colby KS to honor the 20th anniversary of that cache. (including me). So I am flying out Thursday to KC, have one night there, then driving to Colby on Friday to attend the event over the weekend. I am going by way of Wellsville KS, where my mom was born in 1922 at the parsonage of the Wellsville KS First baptist church. I hope to stop by there on the way and see it, if I can get somebody to let me in. All that to say, I will leave KC MO early on Friday, and be driving West, to complete my mission I have one in Colorado, and three in Utah, and my mission will be complete!! Its called the Jasmer challenge.... If any of you are geocachers, my cache name is. Cache__Monkeys. (with two underscores) Now there is more information then you ever wanted!! )
  7. I am between Arthur Bryants, and Smokin Guns I think.... I want to try them all, but just one night!!! Its killing me !!
  8. WOW,, this is getting tougher! LOL.. before I thought of writing on this forum, I found there was a Gordon Ramsey restaurant in the Harrahs where I am staying and booked a table there, but heck I can get that in Vegas, as a BBQ nut, if I am going to be in KC... I am going to eat some KC BBQ, reservation at Gordy's cancelled !! LOL
  9. Wow! All these choices is making it tough (no pun intended) They all sound so good... I was once on the road in Atlanta, and 7 of 10 people on the street I asked pointed me towards Woods Family BBQ.. OH MAN! I was there for a week, and went twice.. so popular, they hire APD officers to direct traffic in the parking lot on Sunday afternoons... LOL... Thanks all!!
  10. I am fixin to travel next week, and will be in KC MO. next Thursday, staying there for one night, one night only, and want to try some good KC bbq, anybody from around that area that has any information? I would appreciate it!!! Warren
  11. I gotta say.. I have cooked turkey so many ways... This was AWESOME! GRAVY WAS BOMB!
  12. Turkey done ! Sent from my iPhone using Tapatalk
  13. Absolutely! I modified it a bit from her original... 5 Fujis and three Granny Smith apples... Peeled, cored, and sliced.. it took me a lot longer until I got this. https://www.amazon.com/gp/product/B07K1ZM7KZ/ref=ppx_yo_dt_b_asin_title_o09_s01?ie=UTF8&psc=1 And the dish I like is this. https://www.amazon.com/gp/product/B00B4UPUIC/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1 Anyway, pre heat oven to 400f. In a dish, combine 1 cup of sugar, 2 Tbl flour. 1 tsp cinnamon, 1/4 tsp allspice and mix well. Take the prepared apples and put them in a large bowl, slowly add the dry ingredients and toss well until combined. She included a recipe for dough, but added if cost wasn't a factor that the Pillsbury refrigerated ones were just as good... I cant imagine the cost difference being more than a dollar, but people were WAY more thrifty then... It isn't worth my time, as it isn't any better, so I use Pillsbury .. Anyway, get your dish and unroll one round and place it in the bottom of the pan. Add the apples and work them down as best you can. They will cook down. Use the second round ant place it on top, and pinch the edges shut. Cut some slits in the top. Take a sheet pan and line with foil to make clean up easy, and put in oven for 15 min.. Then lower the temp to 375f for an additional 85 minutes. If it isnt brown enough, leave it in longer until it suits you.. I have gone another 10 minutes I think. When you take it out, immediately remove the pie from the foil lined pan, or the caramelized drippings will adhere to the foil and you will have a mess. I just set it on a dinner plate and let it cool for a few hours or overnight... Helps to have a good pie server. I had a plastic Marie Calanders one for years, but finally broke it.. I recommend this. https://www.amazon.com/gp/product/B00004OCMB/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1 Serve with Vanilla Ice Cream of course LOL.. Home made is best. But I haven't done that in years... Good luck !
  14. Gravy!!! Sent from my iPhone using Tapatalk
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